White Cheese Chicken Lasagna Recipe
Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!
A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
I am rating this recipe for the idea of a white cheese chicken lasagne. I will admit that I did not follow the recipe, but took a couple of shortcuts. First, I bought rotissierie chickens and used the chicken from those. Second, I purchased Ragu alfredo sauce (3 jars) and used that rather than make my own white sauce. And finally, I forgot to buy ricotta so I just used additional mozzerella and my family loved it. I will use this as a regular rotation item in my menu. Thanks for the recipe. Oooohhh, one more thing, I did use two boxes of chopped spinach and thought it was perfect.
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I had to make a few modifications to this recipe to get my family to eat it. I subbed cottage cheese for ricotta (I always do this in my regular lasagna recipe) and chopped broccoli for spinach. It was good, but would probably be better as written. I must say, the cheese sauce is amazing! I may use it in other recipes.
I love this recipe! It is my husband's favorite. My changes were to use no-boil lasagne noodles, add mushrooms to the spinach and sautee the spinach and mushroom mixture in white wine and garlic, and to use chicken tenderloins coated in parmesan cheese and then cooked for 20 minutes in a skillet with white wine and butter. I think the white wine really adds to the overall flavor of this dish.